Balsamic and Soy London Broil

My daughter always says it’s all about the sauce. It’s not that everything requires a fancy, heavy French style sauce, but that most foods are enhanced with some sort of sauce – whether it’s a simple jus, a glaze, or a more complex sauce. I wanted to cook some of the grass fed beef I recently purchased from Sun Prairie Natural Beef (my blog readers get a 5% discount – just click on their ad to the right in the sidebar!), and I knew the London broil cut would benefit from some marinating and tenderizing.When you make up the balsamic glaze for this recipe, you’ll have more glaze than you need, but it lasts for a long time in the fridge, and can be used on veggies and other meat. For beef, and especially lean cuts like grass fed or bison, you want to marinate for several hours, tenderizing with a fork periodically while it does it’s magic.After you grill your meat and let it rest, slice it against the grain to serve it. I like to use the marinade, but since raw meat had been sitting in it, you’ll want to bring it to a boil first to make sure it’s safe. Then drizzle over the meat. Yum!

Combine balsamic glaze and soy sauce and pour into a shallow dish just large enough to fit the London broil.Turn the meat over a couple of times to make sure it's covered with marinade well, then poke all over with a fork to further tenderize the meat. Cover and refrigerate for 4-8 hours, turning a few times and continuing to tenderize with a fork.

Grill over medium high heat to desired temperature, about 5 minutes per side for medium rare with a 1½" thick piece of meat. Let rest wrapped in foil for a few minutes before slicing against the grain. Bring leftover marinade to a boil and then toss sliced meat with the marinade and serve.

I also recently discovered balsamic on meat, and it’s fantastic. I haven’t tried it yet on asparagus, like in your balsamic glaze link, but I have had it on other bitter greens like arugula and radicchio. I’ll have to try your recipe. 🙂